Balsamic Glazed Oven Roasted Brussels Sprouts | thehealthyfoodie.com

I think may be having a bit of a problem…

Remember how I recently told you that I’d started working out from home and decided to invest a little bit of time and money in building me a small but somewhat decent home gym?

Well… I’ve been completely obsessed with that project, lately. It seems like all I want to do is either work on my gym or work out in my gym.

I spend a great deal of time in there everyday, trying to figure out where to put what and how to organize everything.

But you know how it is, right?

I started out very small, but then felt an uncontrollable urge to add more and more equipment. I soon came to realize that I didn’t have enough space, so some of the stuff that was already in that room (which used to be an office / family room) would have to go. Plus, bookshelves, candle holders and picture frames just don’t belong alongside Glutes and Hamstring Developers or Squat Racks…

My Humble Home Gym | thehealthyfoodie.com

So now I’m really wanting to completely dedicate that room to my home gym, but in order to do that, I need to move stuff to another room, which I need to finish first. We’re talking cutting out a few pipes that are sticking out of the wall (we were supposed to install a sink in that room but that never happened, so now the pipes need to go), then I’ll need to patch the hole that this will have left in the wall, finish the door frame, install a door, strip the old carpet out, install some new flooring, and finally, repaint the entire room.

And then of course, I have a few “construction” projects in mind for my actual gym, such as installing some wood paneling on one of the walls for hand-stand push-ups…

GAH! I remember a time in my life when I was so fed up with renovations, I didn’t even want to see another screwdriver ever again, and now, I find myself wanting nothing more than to be covered in plaster dust and paint!

Food would be kind of the last thing on my mind right now. If it was only for me, I would feed off of nothing but ground beef, eggs, avocados and nut butter and would spend my entire days in the basement, exercising or renovating!

I’m thinking I may be taking some time off over the Holidays to do just that… you wouldn’t miss me all that much now, would you? 

Balsamic Glazed Oven Roasted Brussels Sprouts | thehealthyfoodie.com

But until then, food still needs to happen, right?

Given my current state of mind, I think we need to make something quick and easy… How’s about a lovely side dish such as these delicious Balsamic Glazed Oven Roasted Brussels Sprouts? Sounds yummy? I thought so, too! So let’s get started, shall we?

Go and preheat your oven to 425°F

Then, trim the ends off your Brussels sprouts and cut them in half. Place them in a large mixing bowl.

Balsamic Glazed Oven Roasted Brussels Sprouts | thehealthyfoodie.com

In a large glass measuring cup, add some olive oil, balsamic vinegar, lemon juice, garlic, salt, pepper, thyme and rosemary; mix with a flat whisk until very well combined…

Oh, by the way, just so you know… this, right here, makes for an EXCELLENT quick and easy salad dressing. You may want to make a mental note…

Balsamic Glazed Oven Roasted Brussels Sprouts | thehealthyfoodie.com

Pour this oil and vinegar mixture over your reserved sprouts…

Balsamic Glazed Oven Roasted Brussels Sprouts | thehealthyfoodie.com

And then mix very well until all the Brussels sprouts are well coated.

Balsamic Glazed Oven Roasted Brussels Sprouts | thehealthyfoodie.com

Spread the Brussels sprouts in a single layer in a broiler pan or rimmed baking sheet, then place in the oven and bake for 20-25 minutes, turning once or twice, until the sprouts are tender and golden.

Balsamic Glazed Oven Roasted Brussels Sprouts | thehealthyfoodie.com

Garnish with sliced blanched almonds and serve with a generous serving of your favorite protein.

Now if you’ll excuse me, I think I need to go take a few measurements…

Balsamic Glazed Oven Roasted Brussels Sprouts
 
Serves: Serves 4-6
Ingredients
Instructions
  1. Preheat oven to 425F
  2. Trim the ends off the Brussels sprouts and cut them in half. Reserve in a large mixing bowl.
  3. In a large glass measuring cup, add olive oil, balsamic vinegar, lemon juice, garlic, salt, pepper, thyme and rosemary; mix with a flat whisk until very well combined and pour over reserved sprout. Mix to coat evenly and spread in a single layer in a broiler pan.
  4. Place in the oven and bake for 20-25 minutes, turning once or twice, until the sprouts are tender and golden.
  5. Garnish with sliced blanched almonds and serve.
Nutrition Information
Calories: 1 of 6 servings

Balsamic Glazed Oven Roasted Brussels Sprouts | thehealthyfoodie.com